Tuscan Chicken Pasta Bake
A creamy and flavorful Tuscan Chicken Pasta Bake with chicken, pasta, sun-dried tomatoes, and spinach.
Equipment
- 9X13 inch baking dish
- Aluminum foil
- Oven
Ingredients
- 1 ½ pounds chicken breasts diced into 1-inch pieces
- 10 ounces penne pasta uncooked
- 2 cups heavy cream
- 2 ½ cups chicken broth
- 2 cups chopped spinach
- 2 (8-ounce) jars sun-dried tomatoes drained and chopped
- 1 teaspoon Italian seasoning
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup shredded parmesan cheese
- 1 cup grated mozzarella cheese
Instructions
- Start by heating a skillet over medium heat and adding the diced chicken. Cook until the chicken is golden and fragrant, ensuring it is flavorful and cooked through. Stir occasionally to prevent sticking.
- In a separate pot, bring water to a boil and add your penne pasta. Cook until al dente, which will take just a few minutes. Be careful not to overcook, as the pasta will soften more in the oven.
- In a large bowl, combine the heavy cream and chicken broth. Stir well until mixed, creating a creamy base.
- Toss in the chopped spinach and drained sun-dried tomatoes into the creamy mixture. This will enhance the visual appeal with vibrant colors.
- Sprinkle in the Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix thoroughly to distribute the spices evenly throughout the mixture.
- Gently fold the browned chicken and cooked pasta into the creamy mixture, ensuring everything is well-coated without breaking apart the pasta.
- Spread half of the mixture in the prepared baking dish. Top with a layer of mozzarella and parmesan cheese for added texture and flavor.
- Pour the remaining mixture over the layer of cheese and finish with another layer of cheese on top. Cover the dish with foil before placing it into the oven to retain moisture during baking.
- After baking, allow the casserole to rest for a few minutes before serving. This will help the flavors meld together.
Notes
Store leftovers in the fridge in an airtight container for up to 4 days. Freeze leftovers for up to 3 months in individual portions.
Cover the casserole with foil while baking to retain moisture. If the casserole appears dry, maintaining the coverage will help. If the cheese is not melting well, increase the oven temperature slightly during the final bake.
Reheat in the oven at 350 degrees F (175 degrees C) until warmed through, about 20-25 minutes.
Serve with a fresh side salad or pair with garlic bread for a complete meal. Top with fresh basil for added flavor.